Garlic Studded Pork Roast with Creamy Grits

There’s no denying it’s fall. The air gets a little crisper with each passing day, and tasty fall dishes begin to appear. After a season of warm weather grilling, it’s finally cool enough to turn on the oven. It’s the ideal time to invite some friends and share a cozy meal filled with the comforting flavors of fall.

This garlic studded roast is easily prepped and slow roasted until fork tender and falling off the bone. Serve it on a bed of creamy grits to capture all those garlic infused juices. If you’re lucky enough to have leftover roast, it can easily be shredded or chopped. The flavorful leftovers are a great addition to crowd pleasing favorites such as pulled pork sandwiches or loaded nachos. When there’s a chill in the air and you’re craving roasted dishes, turn on the oven because after all, fall is the official start of roasting season.

2. With the fat cap side up, place the roast on a cutting board. Using the tip of a paring knife, poke 5 slits evenly spaced on the fat cap. Stuff a garlic clove in each slit. Flip the roast with the fat cap side down. Poke 5 slits evenly spaced on top and stuff with a garlic clove in each slit.

3. In a small bowl combine the chili powder, salt and pepper. Rub roast with the seasoning mixture until completely coated on all sides.

4. With the fat cap side up, transfer roast to a Dutch oven. Add 1 cup water to the bottom of the Dutch oven. Bake roast, uncovered, until the top is brown, about 45 minutes.

5. Add another ½ cup of water, cover with a tightly sealed lid. Bake until the roast is fork-tender, 3-3 1/2 hours.

6. Uncover and bake until the top of roast is crispy, about 15 minutes.

7. Remove from oven, and let roast rest 30 minutes before serving.

8. Reserve drippings to drizzle on sliced or pulled roast when serving. Just before serving, toss onions and cilantro together. Serve roast on a bed of grits and top with cilantro and onions.